Burrata with Roasted Beets & Grilled Bread is a beautifully composed plate that highlights the creamy richness of burrata alongside sweet, earthy roasted beets, tangy pickled onions, and warm grilled sourdough. Finished with a drizzle of olive oil, mustard seeds, and herbaceous greens, this dish is a celebration of simple ingredients prepared with elegance.
Why You’ll Love This Recipe
This recipe offers a perfect balance of flavors and textures — creamy burrata, smoky grilled bread, tender roasted beets, and the bright tang of pickled onions. It’s a stylish starter or light meal that feels gourmet but comes together with minimal effort. Ideal for brunch, entertaining, or a special appetizer, this dish turns fresh, seasonal produce into a visually stunning and delicious experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- burrata
- medium beets, roasted and diced
- red onion, thinly sliced
- pickled mustard seeds
- olive oil
- balsamic vinegar
- salt and pepper to taste
- fresh herbs or microgreens
- sourdough bread slices
- butter (for grilling)
Directions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 30–40 minutes or until tender. Let cool, peel, and dice into small cubes.
- In a bowl, toss the roasted beets with thinly sliced red onion, olive oil, balsamic vinegar, salt, and pepper.
- Butter the sourdough slices lightly and grill in a hot skillet or grill pan until charred and crisp.
- To assemble, spoon the beet mixture onto a serving plate and place the burrata in the center.
- Garnish with pickled mustard seeds and a handful of fresh herbs or microgreens.
- Serve immediately with warm grilled bread on the side.
Servings and timing
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 380 kcal per serving
Variations
- Citrus Zest: Add orange or lemon zest to the beet mix for a bright twist.
- Honey Drizzle: Finish with a light drizzle of honey or hot honey for sweetness and spice.
- Nutty Crunch: Sprinkle with toasted walnuts or pistachios for extra texture.
- Vegan Swap: Use plant-based cream cheese or cashew spread in place of burrata.
- Different Bread: Use ciabatta, focaccia, or rye in place of sourdough for a different texture.
Storage/Reheating
This dish is best served fresh. Roasted beets can be stored in the refrigerator for up to 3 days. The beet salad components can be prepped ahead and assembled just before serving. Grilled bread is best toasted right before eating for optimal texture.
FAQs
What is burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it a soft, rich texture.
Can I use pre-cooked beets?
Yes, vacuum-sealed pre-cooked beets work well and reduce prep time. Just dice and toss with the other ingredients.
How do I pickle mustard seeds?
Simmer mustard seeds in equal parts vinegar and water with a pinch of sugar and salt for 5–10 minutes. Let cool before using.
Can I make this a main course?
Yes, add extra bread, greens, or serve with a side of lentils or quinoa for a heartier meal.
What herbs go best with this dish?
Fresh basil, dill, chives, or microgreens complement the flavors beautifully.
Is this dish gluten-free?
Use gluten-free bread to make the recipe suitable for gluten-free diets.
How do I serve burrata?
Let burrata come to room temperature for best flavor and texture. Break it open just before serving for a creamy presentation.
Can I grill the beets instead of roasting?
Yes, grill sliced beets for a smoky flavor, though the texture may differ slightly from roasted.
Can I add fruit?
Absolutely. Sliced figs, pears, or roasted grapes pair wonderfully with beets and burrata.
What wine pairs well with this?
A crisp white like Sauvignon Blanc or a light red such as Pinot Noir works well with the earthy and creamy notes.
Conclusion
Burrata with Roasted Beets & Grilled Bread is a dish that delivers sophisticated flavor with minimal effort. Creamy, earthy, and full of contrast, it’s perfect as a starter or a light main course. Whether for a dinner party or a casual brunch, this recipe brings elegance and comfort to the table in every bite.
Burrata with Roasted Beets & Grilled Bread
Creamy burrata paired with earthy roasted beets, pickled onions, mustard seeds, and herb greens — served with smoky grilled sourdough.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Roasting & Grilling
- Cuisine: Modern European
- Diet: Vegetarian
Ingredients
- 1 ball burrata
- 2 medium beets, roasted and diced
- 1/4 small red onion, thinly sliced
- 1 tbsp pickled mustard seeds
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt & pepper to taste
- Fresh herbs or microgreens
- 2 slices sourdough bread
- 1 tsp butter or more for grilling
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 30–40 minutes until tender. Let cool, peel, and dice.
- In a bowl, toss the diced beets with sliced red onion, olive oil, balsamic vinegar, salt, and pepper. Let sit for 5–10 minutes to allow flavors to meld.
- Meanwhile, heat a skillet or grill pan. Butter the sourdough slices and grill until golden and charred on the edges.
- Arrange the beet mixture on a serving plate and place the burrata in the center.
- Garnish with pickled mustard seeds and fresh herbs or microgreens.
- Serve immediately with warm grilled sourdough.
Notes
- Use pre-cooked beets to save time.
- Drizzle with extra olive oil or honey for added richness or sweetness.
- Great as an appetizer or light lunch.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 6g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 45mg